Home-butchering is on the menu of late-winter chores on most Amish homesteads. Trust me, you don't want to be butchering animals on a hot, sweltering July day. So usually the meat is processed during the winter, when you can work comfortable outside or in an outbuilding and the flies are at bay. It's messy work, but this will keep the family in fresh meat for a long time. Pictured here are over 1700 pounds of beef, the Amish Cook will be having a busy day today processing all this!
Kevin, where did they process this beef at? in the barn, shed or basement